So in my new found attempt to do a smoked meat at least once a week I purchased two 6 pound Ducks from Aldi. I did a 12 hour wet brine with a garlic, ginger, and parsley profile. I then decided to spatchcock one and put orange slices on top and the other one I decided to leave whole and I stuffed the cavity with quartered oranges.
Both birds were taken out of the brine around the 12 hour mark and patted dry. Around two hours before getting smoked they were taken out of the fridge to get them up to room temp. I really think this last step goes a long way in cutting down the cooking time.
About half way through the smoking process I took the orange slices off the top of the spatchcocked Duck to allow the skin to get a golden brown and crispy texture. Because Duck is on the more fatty side I put a catch tray underneath both birds to help collect the rendered fat.
Plated up and ready to serve with a side of cheesy potatoes.
I plan on saving the rendered fat from the catch tray and making authentic French fries. If you have never had a potato fried in Duck fat then don't feel alone. I haven't either but apparently it is the best way to have a fried potato. If it is good enough for the French then it is good enough for me.